PERANCANGAN ULANG TATA LETAK GUDANG PT. MAYA FOOD INDUSTRIES PEKALONGAN BERDASARKAN PERPINDAHAN JARAK MINIMAL MENGGUNAKAN METODE AISLE DISTANCE

ARYO NUGROHO, Ir. Guntarti Tatik Mulyati, M.T.

2017 | Tugas Akhir | D3 AGROINDUSTRI SV

Aktivitas penanganan bahan yang diterapkan di PT. Maya Food Industries masih cenderung tinggi. Selain itu, PT. Maya Food Industries juga tidak memiliki sistem penanganan bahan yang mempermudah pengidentifikasian bahan pada gudang produk akhir dan gudang bahan tambahan. Tujuan dari penelitian ini yakni memberikan rancangan tata letak gudang dan stasiun kerja terkait aliran bahan di PT. Maya Food Industries dan membandingkan hasil perhitungan total jarak perpindahan pada aktivitas pergudangan awal dan aktivitas pergudangan hasil rancangan ulang pada PT. Maya Food Industries. Penelitian ini dilakukan dengan menghitung jarak perpindahan pada aktivitas penanganan bahan. Metode ini dipilih untuk mencari tata letak pergudangan dengan jarak perpindahan bahan terendah. Dalam metode ini, diterapkan juga kebijakan penyimpanan tetap pada produk yang disimpan pada gudang. Perancangan ulang tata letak pergudangan dilakukan dengan merancang tata letak pabrik dari bangunan-bangunan yang telah ada dalam pabrik dengan ARC (Activity Relationship Chart). Selain itu, rancangan tata letak ini juga mempertimbangkan frekuensi penanganan bahan, kapasitas masing-masing bangunan dalam menyimpan produk dan menerapkan kebijakan penyimpanan tetap agar mempermudah pengidentifikasian produk pada penanganan bahan. Total jarak perpindahan yang diukur dengan metode aisle distance pada aktivitas pergudangan awal yang harus dilakukan PT. Maya Food Industries sejauh 145.908 meter. Setelah perancangan ulang tata letak dihitung secara teoritis, total jarak perpindahan pada aktivitas pergudangan hasil rancangan ulang yang dilakukan PT. Maya Food Industries sejauh 115.043 meter. Dengan demikian, rancangan ulang tata letak pergudangan di PT. Maya Food Industries mampu mengurangi jarak perpindahan sebesar 21,15% dari total aktivitas perpindahan bahan pada tata letak awal pergudangan.

Materials handling activities are implemented in PT. Maya Food Industries is still likely to be high. In addition, PT. Maya Food Industries also did not have a material handling system that facilitates the identification of material in the final product warehouse and additional materials warehouse. The purpose of this study which provides warehouse layout and design of work stations related flow of materials in PT. Maya Food Industries and compare the results of calculation of the total distance moved at the beginning of warehousing activities and warehousing activities redesign results in PT. Maya Food Industries. This research was conducted by calculating the distance of the displacement in the material handling activities. This method was chosen to search for the layout of warehouses with low material displacement distance. In this method, implemented storage policy also remain on products stored in the warehouse. Redesign the layout of warehousing is done by designing the plant layout of the buildings that had been in the factory with the ARC (Activity Relationship Chart). In addition, the design of this layout is also considering the frequency of material handling, the capacity of each building in storing the product and apply retention policies remain in order to facilitate the identification of products in material handling. The total distance of the displacement measured by the method aisle distance at the beginning of warehousing activities to be carried out by PT. Maya Food Industries as far as 145 908 meters. After redesigning the layout of the theoretically calculated, the total distance of the displacement in the warehousing activity results redesign conducted by PT. Maya Food Industries as far as 115 043 meters. Thus, the redesign of the layout of warehousing PT. Maya Food Industries is able to reduce the distance moved by 21.15% of the total material displacement activity in the initial layout of warehousing.

Kata Kunci : Aktivitas pergudangan, ARC, penanganan bahan, penurunan aktivitas